The Best Buttermilk-Brined Southern Fried Chicken

**1. Prepare the Buttermilk Brine:** In a large bowl, whisk together 2 cups of buttermilk, 2 tablespoons of kosher salt, 1 teaspoon of black pepper, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 0.5 teaspoon of cayenne pepper until well combined.

**2. Marinate the Chicken:** Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and tenderize the meat.

**3. Prepare the Dredging Mixture:** In a shallow dish, combine 1.5 cups of gluten-free all-purpose flour, 0.5 cup of cornstarch, and 1 teaspoon of baking powder. Mix thoroughly to ensure an even coating.

**4. Heat the Oil:** In a large skillet or deep fryer, heat 4 cups of vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to maintain the correct temperature for frying.

**5. Dredge the Chicken:** Remove each piece of chicken from the buttermilk brine, allowing excess liquid to drip off. Dredge thoroughly in the flour mixture, pressing gently to adhere the coating.

**6. Fry the Chicken:** Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary. Cook until golden brown and crispy, approximately 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C).

**7. Drain and Serve:** Using tongs, remove the fried chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. Let rest for a few minutes before serving.